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CUL175: Restaurant Operations Management
– 6 credits
Studies all facets of front of the house operations with an emphasis on operating a casual dining room including food and beverage service, proper etiquette, service techniques, point-of-sales operations and presenting guest checks. Introduces sustainability, dining room set-up, types of service and guest relations. Prerequisites: None. Note: Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.
Class#
Location
Delivery
Dates
Days
Times
Instructors
Availability
12211
Scottsdale
Culinary Kitchen - AP Bldg
In Person
08/26 –
10/17
Fall 2025
Tu,W,Th
10:00AM – 2:30PM
- M. Dow
Open
7 of 15 seats available
-
Costs include CUL Course Fee: $400.00
-
Notes
- Notes: This class meets for an 8-week period during the full length semester. Students should expect an increased amount of work each week during the 8 weeks as compared to the same class offered in the full semester. Students are encouraged to work with an academic advisor to be sure their course load is balanced over the course of a given semester.
Majors Only
Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
A current Maricopa County Food Handler’s Certificate must be submitted to the Culinary Program prior to starting this class.
Uniforms required. Place orders with SCC Bookstore prior to the start of class. https://www.bkstr.com/scottsdaleccstore/shop/school-supplies/specialty-supplies/culinary
Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less.
Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
-
No books listed at the bookstore, contact instructor
12212
Scottsdale
Culinary Kitchen - AP Bldg
In Person
10/21 –
12/19
Fall 2025
Tu,W,Th
10:00AM – 2:30PM
- M. Dow
Open
5 of 15 seats available
-
Costs include CUL Course Fee: $400.00
-
Notes
- Notes: Majors Only
Contact Department for enrollment permission, https://www.scottsdalecc.edu/academics/departments
A current Maricopa County Food Handler’s Certificate must be submitted to the Culinary Program prior to starting this class.
Uniforms required. Place orders with SCC Bookstore prior to the start of class. https://www.bkstr.com/scottsdaleccstore/shop/school-supplies/specialty-supplies/culinary
Low-Textbook-Cost Class: The total cost of the required materials for this course is $40 or less.
Zero-Textbook-Cost Class: The total cost of required online instructional materials for this "Z Class" is $0.
-
No books listed at the bookstore, contact instructor
CUL175: Restaurant Operations Management – 6 credits
Studies all facets of front of the house operations with an emphasis on operating a casual dining room including food and beverage service, proper etiquette, service techniques, point-of-sales operations and presenting guest checks. Introduces sustainability, dining room set-up, types of service and guest relations. Prerequisites: None. Note: Students must have or obtain a current Maricopa County Arizona Food Handlers Certificate prior to food handling activities to successfully participate in the course. Recommend students complete this prior to the start of the course.
| Class# | Location | Delivery | Dates | Days | Times | Instructors | Availability |
|---|---|---|---|---|---|---|---|
|
12211
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
08/26 –
10/17
Fall 2025 |
Tu,W,Th
|
10:00AM – 2:30PM
|
|
Open
7 of 15 seats available |
|
|||||||
|
12212
|
Scottsdale
Culinary Kitchen - AP Bldg |
In Person
|
10/21 –
12/19
Fall 2025 |
Tu,W,Th
|
10:00AM – 2:30PM
|
|
Open
5 of 15 seats available |
|
|||||||